Chop the onion finely and fry in preheated oil, add chopped mushrooms, grated carrot and chopped pepper. Add chopped into small cubes of meat and ham. Insert the rice and pour 1 cup water. Seasoned with salt, pepper, dried mint and dill. When the rice absorbs the water, add the grated tomato. For turning on the dolmas are selected larger cabbage leaves. The blend is placed on the cabbage leaves and turns greater dolma. If necessary, use a second cabbage leaves. The dolmas are placed in the pan, pour water to half of them and screwed with foil. Bake in a moderate oven for 1 hour. Mushrooms are finely and sauté for a few minutes, add the dissolved in 400 ml water, soup powder and mixed into 1/3 cup flour. The dolmas are served inundated with mushroom sauce.